He is a pretty strong vendetta against kale and I'm pretty sure it extends to swiss chard.
But I like swiss chard and it's really, really good for you-- so I want the husband to like it too.
The solution? Stick it in soup, add bacon and top with cheese. (A side of bread doesn't hurt either.)
4 pieces of nitrate-free, natural bacon
3 garlic cloves, minced and diced
5 tomatoes (or can of no-salt, diced tomatoes)
1/2 can of tomato paste
3 to 4 carrots, sliced
1/2 bunch of swiss chard, stalks chopped and sliced lengthwise.
3 cups low-sodium chicken or vegetable broth
1 can of garbanzo beans
2 cups water
2 tsp cayenne pepper
1/2 tsp ground cumin
1 tsp salt
(please note that my carrots are purple! Farmers market for the win.)
- Cook bacon in pan and remove, cool on paper towels and crumble.
- Reserve 1 tbs of bacon drippings and cook onion in it (best thing ever? Food cooked in bacon fat.)
- Once onion is translucent, add garlic cloves and cook a minute or two.
- Stir in carrots, tomatoes and sliced chard stalks. Cook another minute.
- Add tomato paste, broth, and water. Bring to a boil.
- Reduce heat and add in garbanzo beans and bacon pieces, cumin, cayenne pepper and salt.
- Simmer for at least 10 minutes, stirring occasionally. Add more salt and pepper to taste.
Right before serving, stir in torn chard leaves.
Serve immediately with grated Parmesan-Reggiano cheese and crusty bread.
Also, just to be warned, this is one of what is sure to be many soup recipes. Soup is my biggest go-to for fall and winter cooking.